Christmas turkey woes

[imconfusedme]

How long do you cook at 4kg turkey for and at what temp pleeeeeeeeeeeeease?

These cooking times are based on an unstuffed bird. It's better to cook your stuffing in a separate roasting tin, rather than inside the bird, so it will cook more easily and cooking guidelines will be more accurate. (If you cook your bird with the stuffing inside, you will need to allow extra time for the amount of stuffing and allow for the fact that it cooks more slowly.)

Remember some ovens, such as fan-assisted ovens, might cook the bird more quickly ? check the manufacturer's handbook for your oven if you can. Always check that the meat is cooked thorougly before serving.

As a general guide, in an oven preheated to 180ºC (350ºF, Gas Mark 4):

• for a turkey under 4.5kg, allow 45 minutes per kg plus 20 minutes
• for a turkey weighing between 4.5kg and 6.5kg, allow 40 minutes per kg
• for a turkey over 6.5kg, allow 35 minutes per kg

Tip: Cover your turkey with foil during cooking and uncover for the last 30 minutes to brown the skin. To stop the meat drying out, baste it every hour during cooking.

From this page

So 2 hours and 40 minutes

Thank you v v much

Oh no - don't use Delia - my turkeys are always dry and hideous when I follow her instructions, so I don't any more.

Nigella much better, although I still cooked a turkey (nearly 9kg) for 45 mins less that she said (and 1hr 45 mins less than the packet said) this week.

If you use Nigella's brining recipe to soak the turkey for a day first, then you're even less likely to dry it out.

Hmm. We got Kelly Bronzes from a local farm (get me) and it came with a meat thermometer and handy instructions - think these may need shorter cooking times, actually - my 5kg bird was done in 2 hrs. Anyway, for what it's worth: www.kelly-turkeys.com/kellybronze-turkeys-chickens-default.aspx?m=23&mi=52&title=Turkey

If you find your turkey is dry, try a) rubbing a pound of softened butter between the skin and the flesh (fattening but delicious!) or b) roast it upside down - ie breast down. That way the juices run into the breast.

Not sure if any of the posts have mentioned, but it's also better to cook your turkey breast down and then turn it up to normal position an hour before you finish to keep it moist

Then you have to leave for about half an hour before carving to let the juices rise

I think I have just put myself off my own turkey

Oh yes, I always roast upside down, turning the right way up just for the last 15 mins or so. My turkey this week was the best yet!

Alternatively, buy something nice (I can't stand turkey LOL!)

Bah humbug Lapin! What are you having then?

Yes a nice rib of beef is much nicer. We have both, but I actually love turkey as long as it's not like eating an eggbox. It has to be moist. Why do I hate that word when involved with food. Shuddering all over.

Beef on the bone (a HUGE joint, I have have COMPLETELY overordered ). Last year venison, year before goose, year before duck etc etc. I just don't like it for some reason and DH can take it or leave it . Means we don't have to fight for one at Christmas!

Ah, so Lapin is having a huge bone for Christmas lunch.

Dinner darling, we contain ourselves until the evening

Hey WiFi...

M O I S T

and glistening...

Whoooooooooo Lapin, we have 4 ribs. Beat that babe

I will not listen to the taunting of that word. If I do it will make me vomit as when applied to food I just think of wet pants, sorry if TMI.

You are very nasty women and I shall not add to your 'WET' thread anymore. So there. It doesn't sound right saying wet either so damp possibly, nope.

I shall just not look at the words. Nerrrrrr

Ok, so how did a thread about turkey get so ermmmmmm, vulgar?

WiFi, seriously I think we have about 6. It is the size of a football . I told the butcher enough for me and DH, a little bit for DS (toddler) and some leftovers. Sent DH to collect it and he comes back with most of a cow!

Erm a nice -moist- crown maybe for you WIFI?

Well I suppose if you didn't specify how much you wanted leftover, then technically he could have sold you a whole cow!

Does it look lovely and moist sitting in your fridge?

that your ds eats beef though lapin. Dd doesn't do meat .

Fantastic, I only had 2 last year and it was enough to feed 6.

The only problem I have this year, is that I have to cook this bloody turkey first as there is not enough room in the oven for this giagantic bone and the bird at the same time.

I rue the day I met a turkey farmer, who, bless gives me turkey.

Ah just cook the turkey early, then tent it in foil and leave it somewhere warmish. Will be fine for an hour or two like that.